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Vineyard Salad

Course Salad
Prep Time 15 minutes
Servings 4



  • 4 cups of mixed greens
  • 1/2 cup of farro
  • 1 small bunch of grapes sliced
  • 12 dried figs sliced in half
  • 1 small fennel bulb core removed and thinly sliced
  • 2 oz herbed goat cheese crumbled
  • 1/4 cup honey roasted almonds chopped
  • 2 tsp honey for the almonds
  • maple cider vinaigrette recipe below

Maple Cider Vinaigrette Dressing *makes 1/2 cup

  • 1 tablespoon pure maple syrup
  • 1/2 tablespoon Dijon mustard
  • 1/4-1/2 teaspoon Kosher salt
  • 2 TBL apple cider vinegar
  • 1/4 cup + 2 TBL extra-virgin olive oil
  • freshly ground black pepper to taste



  1. Whisk together the maple syrup, mustard, and salt in a small bowl. Add the vinegar and whisk until smooth. In a slow and steady stream, add the olive oil. Season with black pepper to taste. Add more salt if needed.

Quinoa & Salad

  1. Make farro according to the package. You'll end up with more than 1/2 cup so you save half for another day. Mix farro with 2 Tablespoons of the salad dressing.
  2. Assemble salad: Add greens to a bowl with farro, grapes, figs, fennel, herbed goat cheese. Mix with dressing according to preference. Top with honey roasted almonds!

Honey Roasted Almonds

  1. Preheat oven to 350.
  2. Place 1/4 cup almonds in a bowl. Warm 2 teaspoons of honey just so it liquefies and pour it over the almonds.
  3. Mix to coat almonds and spread onto a parchment-lined baking sheet. Sprinkle with sea salt. Bake for about 10-15 minutes, tossing halfway. Let cool and then chop.

Recipe Notes

This would be a great idea for a salad to bring to work! Just put it in a mason jar and take some of the dressing with you!